Taiwanese-inspired steamed red meat dumplings
Anything with Alvin · ♥ 145.6K likes · 4.9M views · 16 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz shiitake mushrooms
- ½ cup bamboo shoots
Dice the shiitake mushrooms and add them with the bamboo shoots to the stove.
- 1 tbsp neutral oil
Saute the mushrooms and bamboo shoots in a tablespoon of neutral oil a few minutes, until the water comes out and the vegetables brown a little.
- 2 lb ground pork
- ½ whole shallot
- 4 cloves garlic
- 2 tsp Chinese five spice powder
- 2 tsp white pepper
- 1 tsp kosher salt
- 1 tsp sugar
- 2 tbsp soy sauce
Mix the cooked vegetables into the ground pork with the shallot, garlic, five spice, white pepper, kosher salt, sugar and soy sauce until evenly combined, and set aside.
- 1 cup wheat starch
- ¾ cup tapioca starch
- 3 tbsp cornstarch
Combine the wheat starch, tapioca starch and cornstarch in a bowl.
Add the starch mixture to a saucepan of boiling water and stir constantly until no lumps remain, the same way as choux pastry.
- 1¼ cup boiling water
Turn off the heat and let the dough set and steam in its remaining heat about 5 minutes.
Roll into a long tube and cut into even segments with a bench scraper; keep the pieces under saran wrap.
Roll each piece out into a large circle with a small rolling pin.
- water
Fill generously, wet the edges with water and crimp into a rough circular shape, cutting two little ears as in the film.
Line the steamer levels with parchment paper with holes cut in it, two large dumplings to a level, and stack.